Hamantaschen with Apricot/Prune Filling
Nutrition
Calories: 217.09 kcalCarbohydrates: 50.21 gProtein: 2.62 gFat: 2.44 gSaturated Fat: 1.31 gCholesterol: 5.09 mgSodium: 36.32 mgFiber: 3.76 gVitamin A: 35.54725 IUCalcium: 43.06 mgIron: 1.92 mg
Ingredients
- 1/4 cup rolled oats
- About 2-1/3 cups unbleached flour
- 1 tsp baking powder
- 1/2 tsp each baking soda
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground coriander
- 3 tbsp firmly packed light brown sugar
- 3 tbsp flavorful honey
- 4 tbsp sweet butter/margarine blend or sweet pareve corn-oil margarine melted, plus 1 tsp for pans
- 2 tbsp Italian olive oil
- 2 large eggs
- 1/4 tsp pure vanilla extract
- 3 tbsp ice water or chilled cognac
- About 2 tsp confectioners' sugar
- 1/2 lb dried unsulphured apricots
- 1 lb soft pitted canned prunes 2 8-ounce cans
- 2 cups unsweetened apple juice
- 2 tbsp light brown sugar
- 1 tsp cinnamon
- 1/2 tsp ground coriander
- 1 tsp minced lemon zest
- 2 tbsp flavorful honey
- 1 tsp pure vanilla extract
- 1/2 tsp salt
Instructions
- For the dough, fit food processor with steel blade. Put oats in workbowl and pulverize. Stop machine. Add 2-1/4 cups flour, baking powder, baking soda, salt and spices. Combine in 2 on/off turns.
- In measuring cup, combine sugar and honey with melted shortening and oil, beating with fork to blend. Beat eggs and vanilla into mixture. With machine running, drizzle mixture through feed tube. Process for 30 seconds. Then drizzle in water or cognac. Process until mixture forms into 1 or 2 balls. (If dough doesn't congeal, sprinkle with remaining flour and process briefly.) Gather up and shape into 2 balls. Put each ball on a sheet of wax paper. Gently press each piece into a 6-inch circle. Fold up paper around each circle. Lay flat on plate and chill for 2 hours or until firm.
- To prepare filling, put apricots in strainer. Rinse under cold running water, separating each piece. Transfer to medium heavy-bottomed saucepan. Add prunes, apple juice, sugar, spices and lemon zest. Bring to a boil. Reduce heat to simmering. Cover and cook for 20 minutes. Uncover. Raise heat to slow-boil and cook until liquid is reduced by half (about 8 minutes), stirring often. Remove from heat. Cover and let stand until cooled. Puree through food mill into medium bowl. Stir in honey and vanilla. (May be prepared a day ahead and refrigerated in tightly closed jar. Bring to room temperature before using.)
- Preheat oven to 350°F. Roll out each circle of dough on lightly floured board to 1/8-inch thickness. Cut into 3-inch rounds with lattice-edged cookie cutter or wine goblet. Re-roll scraps after briefly chilling. Place a teaspoonful of puree in center of each circle. Fold up edges by thirds, leaving an opening at center and pinching edges together where they meet. Finished shape should be triangular. Place on lightly greased cookie sheets about 1 inch apart and bake in center section of oven until lightly browned (13 to 15 minutes).
- Cool on wire rack for 20 minutes. Put confectioners' sugar in small strainer and sprinkle over cookies. Serve while filling is still slightly warm.